Grilled Salmon with Couscous and Asparagus

Ingredients

• 1 cup whole wheat couscous
• 1.25 cup vegetable broth (low-sodium if preferred)
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Boil the liquid

   • In a medium saucepan, combine the vegetable broth, olive oil, and salt.
   • Bring the mixture to a rolling boil over medium-high heat.
2. 2

   Add and steep the couscous

   • Once the broth is boiling, pour in the whole wheat couscous.
   • Give it one quick stir to combine, then immediately remove the saucepan from the heat.
   • Cover the pan tightly with a lid to trap the steam.
3. 3

   Let it steam

   • Let the couscous stand, covered and off the heat, for 5-7 minutes.
   • Do not lift the lid during this time. The trapped steam is what cooks the grains perfectly.
4. 4

   Fluff and serve

   • After the resting time, remove the lid.
   • Use a fork to gently fluff the couscous, separating the grains.
   • Season with freshly ground black pepper and serve warm.

Ingredients

• 450 g Asparagus (About 1 bunch, woody ends trimmed)
• 1 cup Water (For steaming)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Asparagus

   • Rinse the asparagus spears thoroughly under cold running water and pat dry.
   • To remove the tough, woody ends, hold a spear at both ends and gently bend it. It will naturally snap at the point where the tender part begins.
   • Discard the woody ends or save them for making vegetable stock.
   • Align the remaining spears and trim them with a knife to ensure they are all the same length for even cooking.
2. 2

   Set Up the Steamer

   • Pour about 1 inch (2.5 cm) of water into a large pot or saucepan.
   • Place a steamer basket inside the pot, ensuring the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
3. 3

   Steam the Asparagus

   • Once the water is boiling, carefully arrange the asparagus spears in a single layer in the steamer basket.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium to maintain a steady steam.
   • Steam for 3-5 minutes. Thin spears will take around 3 minutes, while thicker spears may need up to 5 minutes.
   • Check for doneness by piercing a spear with a fork; it should be tender but still have a slight crispness (tender-crisp) and a vibrant green color.
4. 4

   Season and Serve

   • Immediately and carefully remove the steamer basket from the pot to prevent overcooking.
   • For an extra vibrant color, you can plunge the asparagus into a bowl of ice water for 30 seconds (an ice bath), then pat dry.
   • Transfer the steamed asparagus to a serving platter.
   • Season with salt and freshly ground black pepper. Drizzle with olive oil or add a pat of butter if desired.
   • Serve immediately as a delicious and healthy side dish.